WO2010098333A1 - 乾燥カット柑橘系果実及びその製法 - Google Patents
乾燥カット柑橘系果実及びその製法 Download PDFInfo
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- WO2010098333A1 WO2010098333A1 PCT/JP2010/052809 JP2010052809W WO2010098333A1 WO 2010098333 A1 WO2010098333 A1 WO 2010098333A1 JP 2010052809 W JP2010052809 W JP 2010052809W WO 2010098333 A1 WO2010098333 A1 WO 2010098333A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
Definitions
- the present invention relates to a dry-cut citrus fruit that can be eaten while the pericarp (outer pericarp and mesocarp) and the flesh (Jujou and Sandou) are integrated, and can maintain high quality for a long period of time. Because the flesh and flesh are united without fleshing out, it can be eaten as a whole with a beautiful appearance, and because the flesh is softened moderately, it has a good texture, no bitterness and is too sweet.
- the present invention relates to a dry-cut citrus fruit that has a good flavor and does not brown even after long-term storage and a method for producing the same.
- dried fruits are known that are dried after the whole fruit has been cut or peeled. For example, dried prunes, raisins, dried apples, dried mangoes, dried apricots and the like.
- dried fruits of citrus fruits such as lemon, orange, mandarin orange, and grapefruit are prepared by immersing sliced raw skin flesh with high-concentrated sucrose solution or by sucrose-coated candied confectionery or pericarp only.
- the peels used were common. This is because if the amount of sucrose used is small, only dried fruits with a thin texture and a hard texture can be obtained even if the pulp part remains.
- citrus fruits originally have a beautiful appearance of the cut shape itself, and the original beauty can be obtained only when the skin and flesh are integrated. Therefore, there has been a demand for a dried citrus fruit that can eat the whole skin and flesh while maintaining the flavor characteristics of the raw fruit without being too sweet while the skin and flesh are united.
- a method for producing a dried citrus fruit slice that is discharged and freeze-dried is known (for example, see Patent Document 1).
- the above dried citrus fruit slices have a moisture content of 5% or less and are not heated to a high temperature in order to prevent crumbling, so when eaten as they are, the skin is so hard that it is difficult to bite, and while chewing, There was a problem that only the crepe skin remained in the mouth forever. In addition, there is no process for removing bitterness, and the amount of trehalose permeated is insufficient.
- the lemon slice produced by the above method has a strong acidity and is good to float on beverages such as black tea, but has a problem in terms of flavor to eat, and has a tendency to turn brown when stored for a long period of time.
- the short-time immersion with the low-concentration saccharide aqueous solution as described above has a problem that the immersion is insufficient and the skin is hard. Furthermore, although the sourness of the pulp is too strong, it is good to float on beverages such as black tea, but there is a problem in terms of flavor to eat directly, and there is a tendency to brown when stored for a long time.
- the present invention has been made in view of the circumstances as described above, and the object of the present invention is to eat while the pericarp (outer pericarp and mesocarp) and flesh (jojo and sand perilla) are integrated.
- the pericarp outer pericarp and mesocarp
- flesh jojo and sand perilla
- dry-cut citrus fruits that can maintain high quality for a long period of time, more specifically, the flesh does not fall off, and the skin and flesh are integrated, so it can maintain a beautiful appearance and can be eaten entirely
- the present invention achieves the above object with a dry-cut citrus fruit characterized in that the water content is 5 to 30% by weight and the sucrose content in the whole saccharide is 80% by weight or less.
- the acidity is 2% or less. More preferably, the surface is coated with the following component (A).
- A One or more of fumaric acid, adipic acid, glutamic acid, vitamin C and corn starch.
- step (1) A step of cutting raw citrus fruits.
- step (2) A step of drying the cut citrus fruit.
- step (2) it is desirable to include a step of adjusting the acidity after step (1).
- the present invention provides a method for obtaining a dried cut citrus fruit having a water content of 5 to 30% by weight and a sucrose content of 80% by weight or less in the whole saccharide, comprising the following steps:
- the said objective is achieved by the manufacturing method of the dry cut citrus fruit sequentially provided.
- the method further includes the step of adjusting the acidity after step (1), and more preferably the step of immersing the sugar after adjusting the acidity after step (1) or after step (1). including. Further, it is more preferable to include a step of coating the surface with the following component (A).
- A One or more of fumaric acid, adipic acid, glutamic acid, vitamin C and corn starch.
- the present inventors examined dry-cut citrus fruits that do not interfere with the flavor and texture even if the fruits and flesh are eaten together.
- the target quality is that the flesh does not fall off and the skin and the flesh are integrated, so it can maintain a beautiful appearance and can be eaten as a whole, and the skin is moderately softened, giving it an excellent texture and bitterness.
- the flavor was good without being too sweet, and the good state was maintained even after long-term storage at room temperature for 6 months or more.
- FIG. 1 is a cross-sectional view cut horizontally with respect to the direction in which citrus fruits bear fruit
- FIG. 2 is a cross-sectional view cut vertically.
- 1 is a pericarp
- 1a is an outer pericarp
- 1b is a mesocarp.
- the pericarp 1 according to the present invention refers to both the outer pericarp 1a and the intermediate pericarp 1b. That is, unless specifically described as outer skin or mesocarp in this specification, “pericarp” indicates both.
- FIGS. 1 is a cross-sectional view cut horizontally with respect to the direction in which citrus fruits bear fruit
- FIG. 2 is a cross-sectional view cut vertically.
- 1 is a pericarp
- 1a is an outer pericarp
- 1b is a mesocarp.
- the pericarp 1 according to the present invention refers to both the outer pericarp 1a and the intermediate pericarp 1b. That
- the outer skin 1a is composed of a cell layer including an epidermis 2 and oil vesicles 3, and the mesodermal skin 1b is a white spongy tissue inside the outer skin 1a.
- the pulp 4 refers to the sand 4b for storing the juice and the funnel 4a for storing the sand 4b.
- the fact that the skin 1 and the pulp 4 are integrated indicates a state in which all of the outer skin 1a, the middle skin 1b, the funnel 4a, and the sand 4b are prepared.
- the pericarp is moderately softened and has a moist and soft texture, and has a good taste without bitterness and is not too sweet, and can be eaten as a whole with the pericarp and flesh integrated.
- a dried cut citrus fruit having a water content of 5 to 30% by weight and a sucrose content of the whole saccharide of 80% by weight or less is used. It has a moist and soft texture, there is no sense of incongruity between the texture of the skin and the flesh, and the whole skin and flesh can be eaten together.
- long-term storage at room temperature is possible. More preferably, when the acidity of the dried cut citrus fruit is adjusted to 2% or less, the color tone immediately after production can be maintained without browning even after long-term storage at room temperature for 6 months or more, and surface stickiness is suppressed. Can do.
- the dried cut citrus fruit of the present invention has no flesh loss, has a good appearance with a transparent appearance, has no fruit bitterness, has a refreshing sweetness like citrus fruit, and a juicy feeling of fresh fruit Is a good flavor.
- the citrus fruit used in the present invention refers to a citrus genus (Citrus) and a kumquat genus (Fortunella) that are generally used as citrus fruits.
- the citrus genus includes perfumed citrus fruits (lemon, lime, yuzu, kabosu, daidai, sudachi, shiquasar, citron, bushcan, etc.), oranges (valencia orange, navel orange, blood orange, etc.), grapefruits (Marsh, Ruby, etc.), Citrus (Natsumikan, Hassaku, Hyuganatsu, Sweety, Dekopon, etc.), Tangor (Iyokan, Tankan, Kiyomi, etc.), Tan Zero (Seminor, Mineola, etc.), Bungtan (Buntan, Bumpeiyu, etc.) , Mandarin oranges (mandarin orange, citrus orange, mandarin orange, ponkan, tachibana, etc.
- the dry cut citrus fruit according to the present invention means a raw citrus fruit that has been cut and dried.
- the cutting treatment include cutting such as round cutting, half-moon cutting, ginger cutting, diagonal cutting, and comb cutting.
- circular cutting is preferable in terms of appearance shape, flavor, and processability.
- the cut citrus fruit is dried by an appropriate method to be described later, and the moisture content is adjusted to 5 to 30% by weight in the total weight of the dried cut citrus fruit. It is important in terms of adjusting to hardness and long-term storage at room temperature. If the water content is less than 5% by weight, the skin tends to be crispy and the flesh tends to have a hard texture like hardened candy, and if it exceeds 30% by weight, the long-term storage at room temperature is poor and sterilization Processing and refrigerated storage are required.
- the water content is 10 to 20% by weight from the viewpoint of long-term preservability for obtaining a moist and good texture and reproducing the juicy feeling of fresh fruits.
- the moisture content may be measured as follows.
- the dry cut citrus fruit of this invention adjusts the sucrose content in whole saccharides to 80 weight% or less from the point of favorable food texture, flavor, and external appearance.
- the sucrose content in the whole saccharide indicates the ratio of the sucrose content to the total weight of the saccharide, with the total weight of sucrose, glucose and fructose contained in the dried cut citrus fruit as the total weight of the saccharide. If the sucrose content exceeds 80% by weight, the sucrose contained in the dried cut citrus fruits will crystallize, and the skin and flesh will tend to be hard and crispy, and the appearance will become whitish, and the transparency of the flesh will be Furthermore, since the sweetness of sucrose stands out, it tends to be inferior in citrus fruit in terms of flavor.
- the sucrose content in the whole saccharide is 70% by weight or less from the viewpoint of obtaining a refreshing and sweet flavor like a citrus fruit and obtaining a moist and good texture.
- sucrose content in the saccharides is 70% by weight or less from the viewpoint of obtaining a refreshing and sweet flavor like a citrus fruit and obtaining a moist and good texture.
- sucrose content in the saccharides is just to perform the measurement of sucrose content in the saccharides as follows. (Measurement of sucrose content in whole sugar) About 10 g of dry-cut citrus fruit was accurately weighed, and a 10-fold amount of water was pulverized and homogenized with a homogenizer, etc., and then further diluted 100-fold, using a JK International F kit, sucrose Measure glucose, fructose content. The ratio of the sucrose content to the total weight of the sucrose, glucose and fructose is calculated.
- the dry cut citrus fruit of the present invention when adjusted to acidity of 2% or less, maintains the color immediately after production without browning even when stored at room temperature for 6 months or longer, and has a good texture and flavor. It is preferable in terms of suppressing the stickiness of the surface.
- the method for adjusting the acidity include a method of perforating, branching, or branching after perforation described in [0028] to be described later.
- the acidity is a value obtained by converting all of the acidulant and organic acid contained in the dried cut citrus fruit into citric acid concentration, and is obtained by removing acidity and organic acid attached to the surface by coating treatment etc. Point to.
- what is necessary is just to measure the acidity which a dry cut citrus fruit contains as follows.
- the surface is coated with one or more components of fumaric acid, adipic acid, glutamic acid, vitamin C and corn starch, the stickiness of the surface of the dried cut citrus fruit is suppressed and can be easily pinched by hand. It is desirable in that it can be eaten and can reproduce the juiciness of fresh fruits. Moreover, when vitamin C is used for the said component, it is suitable at the point of nutrient enhancement.
- ingredients include starch, modified starch, dextrin, dietary fiber, vitamins, minerals, saccharide sweeteners (sucrose, glucose, fructose, etc.), high-intensity sweeteners (sucralose, aspartame, acesulfame K, etc.) ), Organic acids (citric acid, tartaric acid, malic acid, etc.), amino acids, proteins, seasonings (salts, etc.), powdered fragrances, and the like in dry powder form.
- saccharide sweeteners saccharide sweeteners
- saccharide sweeteners saccharide sweeteners
- saccharide sweeteners saccharide sweeteners
- saccharide sweeteners saccharide sweeteners
- saccharide sweeteners saccharide sweeteners
- saccharide sweeteners saccharide sweeteners
- saccharide sweeteners saccharide sweeteners
- saccharide sweeteners saccharide sweeteners
- saccharide sweeteners saccharide sweeteners
- the dry cut citrus fruit of the present invention is produced, for example, as follows, but is not limited to the following production method.
- raw citrus fruits as raw materials are washed with water to remove defective products and foreign substances.
- the citrus fruit is heated in an aqueous medium with the skin softened, the fruit skin becomes soft and has a moist and soft texture, the bitterness of the outer fruit skin is removed and the flavor is improved. It is suitable.
- cooling after heating in an aqueous medium is preferable in that the pulp does not expand or soften due to the residual heat of heating, and damage to the pulp is minimized.
- alkali component examples include sodium hydroxide and polymerized phosphates (polyphosphate, metaphosphate, pyrophosphate, etc.).
- the cooled citrus fruit is cut.
- the cut is as described above, and the size is preferably about a bite size (about 50 mm ⁇ 25 mm ⁇ 5 mm).
- the thickness is preferably 2 to 10 mm, and more preferably 3 to 6 mm, from the viewpoint that the flesh can be moist and have a soft texture and the loss of pulp can be suppressed.
- Adjustment of the acidity is particularly preferable in that a fruit having a strong acidity such as citrus citrus fruits such as lemon and a raw fruit acidity of 3% or more can prevent browning due to long-term storage.
- the adjustment method of acidity should just be the processing method from which the acidity of a dry cut citrus fruit will be 2% or less.
- a method of perforating or blanching a cut citrus fruit or blanching after perforating can be mentioned.
- a method of branching after perforation in terms of preventing browning due to long-term storage. It is.
- the perforating method include a method of piercing the skin or flesh with a sharp instrument such as a needle, a sword mountain, a nail, or a cut.
- the size of the perforated holes should be about 0.3 to 3 mm in diameter, and the ratio of the perforated holes should be 4 to 20 per 1 cm 2 of the cut surface. It is preferable in terms of suppression and shortening of drying time.
- the blanching method is preferably heated in an aqueous medium at 60 to 100 ° C. for 30 seconds to 20 minutes in terms of inactivation of browning-related enzymes, suppression of browning, and softening of the skin structure.
- the cut citrus fruits are suitable in terms of texture and flavor when immersed in sugar before the drying step.
- sugars immersed in sugar include sucrose, glucose, fructose, maltose, isomerized sugar, tagatose, trehalose, isomerized lactose, oligosaccharides, sugar alcohols, reduced starch saccharified products, and sucralose.
- Non-sugar sweeteners such as Stevia, Acesulfame K, Aspartame, etc. may be mentioned, and may be appropriately selected from these and used alone or in combination.
- sucrose, glucose, and fructose are preferably used because they have a particularly moist and soft texture, a natural sweetness of citrus fruits, and a refreshing aftertaste.
- auxiliary material for the sugar solution include acidulants, lactic acid products, fruit juices, alcoholic beverages, stabilizers, emulsifiers, fragrances, coloring agents, salt, various nutritional components (vitamins, minerals, dietary fiber, etc.) and the like. Any of these may be selected and used as appropriate.
- Sugar dipping may be either single dipping or multiple dipping.
- Examples of the dipping method include standing in a sugar solution for a certain period of time, heating, cold thawing, depressurizing treatment, and the like, and single or multiple combinations may be appropriately selected and employed.
- the pericarp when combined with a soaking method in which cold thawing is performed by primary soaking and reduced pressure processing by secondary soaking, the pericarp is softened by destroying the pericarp tissue (particularly the cell wall), and the sugar soaking rate of the pericarp is improved. It is preferable in that the bitterness of the peel is removed and the flavor becomes good.
- the specific conditions are that after slowly freezing to ⁇ 20 to ⁇ 5 ° C.
- the drying method may be appropriately selected from drying by fluid heating, vacuum freeze drying, and the like.
- drying by fluid heating is preferable in that the process is simple and the treatment can be performed in a short time.
- Drying by fluid heating is a general hot air dryer that circulates hot air, as well as a device that blows hot air directly from above and below the object (for example, a jet zone system (continuous type) manufactured by Arakawa Seisakusho, This is a method in which a fluid is directly blown onto an object and dried by using a convection apparatus, a fan, a dryer air conditioner, etc. used for roasting coffee, etc., a jet roast type (batch type).
- the drying condition is that the moisture content is adjusted to 5 to 30% by weight in the total weight of the dried cut citrus fruit, and it is not too hard and not too soft. Important in terms. Specifically, in the case of a hot air dryer, the temperature may be 50 to 70 ° C. and 1.5 to 15 hours.
- the surface of the dried cut citrus fruit is coated with one or more components of fumaric acid, adipic acid, glutamic acid, vitamin C, and corn starch, the stickiness of the surface is suppressed and it is easy to handle. It is preferable in that it can be eaten with a pinch, can suppress stickiness during long-term storage, and can reproduce the juiciness of fresh fruits.
- auxiliary materials may be appropriately added to the above components. Examples of the coating method of the above components include a revolving pan, direct stirring and mixing, and the like, as long as it can be uniformly dispersed on the surface of the dried cut citrus fruit.
- the dried cut citrus fruit thus obtained is adjusted to have a water content of 5 to 30% by weight and a sucrose content of the whole saccharide of 80% by weight or less. Further, in this case, the water activity (Aw) is adjusted to 0.8 or less to provide a moist, soft and chewy texture due to moderate softening of the skin and long-term storage at room temperature. It is suitable. If the water activity exceeds 0.8, the long-term storage at room temperature is inferior, and sterilization treatment or refrigeration storage is required.
- the water activity may be measured as follows. (Measurement of water activity) In a sealed container, dry cut citrus fruits crushed with a masher, slicer, knife, etc.
- the material of the package is aluminum, aluminum vapor deposition, glass vapor deposition and other moisture-absorbing preventive, light-shielding, and gas-barrier sealable materials, and after packaging, the quality of dry-cut citrus fruits deteriorates ( This is preferable in that deterioration of flavor, stickiness, etc. can be further suppressed. Further, if necessary, attachment of an oxygen scavenger or oxygen substitution with an inert gas may be performed when the package is accommodated.
- Example 1 After washing raw lemon (acidity 6.2%) with water and removing defectives and foreign substances, heat the lemon in boiling water for 2 minutes with skin, then expose it to running water at room temperature (20 ° C), The product was cooled to 30 ° C. (2) The cooled lemon was cut into round slices with a thickness of about 4 mm to remove seeds. (3) The acidity of the cut lemon was adjusted. That is, after punching the peel and pulp of lemon cut at a rate of 9 pieces / cm 2 using a needle, it was blanched at 80 ° C. for 3 minutes. (4) Sugar immersion was performed twice on the lemon with adjusted acidity.
- the primary soaking was performed by slowly freezing to ⁇ 16 ° C. over 24 hours while being immersed in a Brix 30% sugar solution, and then slowly thawing to 4 ° C. over 24 hours.
- a secondary immersion it was transferred to a Brix 50% sugar solution and immersed, and subjected to a vacuum treatment of 6 cmHg at room temperature (25 ° C.) for 10 minutes, and then allowed to stand at 4 ° C. and normal pressure (76 cmHg) for 24 hours. .
- the Brix 30% sugar solution is a mixed solution of 15% sucrose and 20% fructose glucose liquid sugar (solid content 75%), and the Brix 50% sugar solution is 25% sucrose and 33% fructose glucose liquid sugar ( A liquid mixture having a solid content of 75% was used.
- the lemon after dipping the sugar was dried at 60 ° C. for 5 hours with a hot air dryer.
- Examples 2 to 5 and Comparative Examples 1 to 3 In the same manner as in Example 1, Examples 2 to 5 and Comparative Examples 1 to 3 were adjusted so that the respective contents shown in Table 1 were obtained. In addition, for the sugar immersion in the step (4), a sugar solution having the composition ratio shown in Table 2 was used in the same Brix.
- Example 6 The same procedure as in Example 1 was performed except that the rate of perforating the skin and flesh in the step (3) of Example 1 was 2 / cm 2 .
- Example 7 The same procedure as in Example 1 was performed except that the step of perforating the skin and flesh of (3) in Example 1 was omitted.
- Examples 8 to 14 The process was performed in the same manner as in Example 1 except that the following process (6) was added after the process (5) in Example 1. (6) The surface of the dried cut lemon was coated by directly stirring and mixing the powder components shown in Table 3 with stirring. Examples 8 to 12 are single powders, Example 13 is a mixed powder of 70 wt% fumaric acid and 30 wt% citric acid, and Example 14 is a mixed powder of 70 wt% fumaric acid and 30 wt% tartaric acid. Was used.
- Example 15 The same procedure as in Example 1 was performed except that the step (1) of Example 1 was changed as follows and the step (6) was added.
- (1) After washing raw kabosu (acidity 6.9%) with water, removing defectives and foreign objects, heating the kabos in boiling water for 3 minutes with skin, and then exposing it to running water at room temperature (20 ° C). The product was cooled to 30 ° C.
- (6) The surface of the dried cut cabos was coated by directly shaking and mixing the fumaric acid powder component.
- Example 16> The same procedure as in Example 1 was performed except that the step (1) of Example 1 was changed as follows and the step (6) was added. (1) After washing raw lime (acidity 6.9%) with water and removing inferior goods and foreign substances, the lime is peeled and heated in a 10% sodium hydroxide solution at 100 ° C. for 1 minute, and then at room temperature (20 ° C. ) And then cooled to 30 ° C. (6) The surface of the dried cut lime was coated by directly shaking and mixing the fumaric acid powder component.
- Examples 17 to 19 The procedure was the same as in Example 1 except that the type of raw fruit used in the step (1) of Example 1 was changed and the step of perforating the skin and pulp of (3) in Example 1 was omitted. In addition, Navel orange (acidity 0.5%) was used in Example 17, Grapefruit white (acidity 1.4%) in Example 18, and Citrus unshiu (acidity 0.6%) in Example 19.
- Example 20> Similar to Example 1 except that the raw fruit used in the step (1) of Example 1 is changed to Satsuma mandarin (acidity 0.6%) and the steps (3) and (4) are omitted. went.
- Example 21 Example 1 except that the raw fruit used in the step (1) of Example 1 is changed to Satsuma mandarin (acidity 0.6%) and the branching step (3) and the step (4) are omitted. The same was done.
- Example 22 The raw fruit used in the step (1) of Example 1 is changed to Satsuma mandarin (acidity 0.6%), the step of perforating the skin and flesh in the step (3) is omitted, and the step (4) The process was performed in the same manner as in Example 1 except that is omitted.
- Example 23 The raw fruit used in the step (1) of Example 1 was changed to Satsuma mandarin (acidity 0.6%), the step (3) was omitted, and the step (4) was as follows. The same operation as in Example 1 was performed. (4) Sugar dipping was performed once on the cut Citrus unshiu. The sugar immersion method was left in a Brix 40% sugar solution at 4 ° C. for 24 hours. The Brix 40% sugar solution was a mixture of 20% sucrose and 26.7% fructose glucose sugar sugar (solid content 75%).
- Example 24 The process was performed in the same manner as in Example 1 except that the process (2) in Example 1 was changed as follows and the process (6) was added.
- the cooled lemon was cut into approximately bite-sized combs (about 50 mm ⁇ 25 mm ⁇ 5 mm) to remove seeds.
- the surface of the dried cut lemon was coated by directly shaking and mixing the fumaric acid powder component.
- Example 25 The same procedure as in Example 1 was performed except that the step (1) of Example 1 was changed as follows and the step (6) was added.
- Fresh lemon (acidity 6.2%) is washed with water to remove defective products and foreign substances, and then the lemon is peeled and heated in a 10% sodium hydroxide solution at 100 ° C. for 1 minute, and then at room temperature (20 ° C. ) And then cooled to 30 ° C. (6)
- the surface of the dried cut lemon was coated by directly shaking and mixing the fumaric acid powder component.
- Example 26 The same procedure as in Example 1 was performed except that the step (1) in Example 1 was changed as follows. (1) Fresh lemon (acidity 6.2%) was washed with water to remove defective products and foreign matters.
- Examples 1, 5, 8, 9, 11, 12, 17, 18, 19, 25 have a high overall evaluation and can obtain the best results, and the skin is moderately soft and moist, and the pulp Was thick and responsive to eating, had a good balance between acidity and clean sweetness without bitterness, a flavor that reproduced the juiciness of fresh fruits, and had good appearance and long-term storage.
- the citrus fruits of Examples cut into round slices were beautiful in shape and appetizing.
- the juiciness of fresh fruits seemed to be expelled, and the flavor was even better than in Example 1.
- Example 23 was slightly inferior in texture to Example 1 because sugar was soaked using a method of leaving for a certain period of time.
- the taste was good due to the use of Satsuma mandarin with relatively little bitterness of the raw fruit skin.
- Example 26 since the lemon was not heated in water with the skin peeled, there was no heat history of the pulp, and even after the subsequent steps, the pulp was not crushed and the yield was high. A product almost equivalent to 1 was obtained. Therefore, it can be seen that setting the acidity to 2% or less is effective for improving the flavor, texture and appearance.
- Comparative Example 1 was particularly poor in evaluation of texture, stickiness, and long-term storage, and could not be commercialized at room temperature.
- the texture was poor because both the skin and the flesh were hard.
- Comparative Example 3 both the skin and the flesh were hard, so the texture was poor, the sweetness was conspicuous and clouded, and it did not look like a citrus fruit.
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Abstract
Description
しかしながら、上記乾燥柑橘系果実スライスは水分が5%以下で、さのう崩れ防止のために高温に加熱していないので、そのまま食べると、噛み切るには困難なほど果皮が硬く、咀嚼するうちにしがんだ果皮のみがいつまでも口中に残るという問題点があった。また、苦味を除去する工程がなく、トレハロースの浸透量が不十分なので、果皮が苦く風味の点でも問題があった。更にまた、上記方法によって製造されたレモンスライスは、酸味が強く、紅茶等の飲料に浮かべるには良いが、食べるには風味面でも問題があり、更に長期保存すると褐変する傾向があった。
しかしながら、上記のテルピン油除去処理方法では果皮の外果皮(フラベド)の苦味のみが除去されるだけで、中果皮(アルベド)の苦味は依然と残ったままなので、苦味を完全に除去できなかった。また、上述のような低濃度の糖類水溶液による短時間浸漬では、浸漬が不十分で、果皮が硬いという問題点もあった。更に、果肉の酸味が強すぎて紅茶等飲料に浮かべるには良いが、直接食べるには風味面でも問題があり、また長期保存すると褐変する傾向があった。
(A)フマル酸、アジピン酸、グルタミン酸、ビタミンC及びコーンスターチのうち1種又は2種以上。
(1)生の柑橘系果実をカットする工程。
(2)上記カットされた柑橘系果実を乾燥する工程。
また更に、工程(1)の次に酸度を調整する工程を含むことが望ましい。
(1)生の柑橘系果実をカットする工程。
(2)上記カットされた柑橘系果実を乾燥する工程。
(A)フマル酸、アジピン酸、グルタミン酸、ビタミンC及びコーンスターチのうち1種又は2種以上。
図1は、柑橘系果実が木に実る方向に対し、水平に切断した断面図であり、図2は垂直に切断した断面図である。図1において、1は果皮、1aは外果皮、1bは中果皮である。本発明に係る果皮1とは、外果皮1aと中果皮1bの両方を指す。すなわち、本明細書において特に外果皮、中果皮と記載しない限り「果皮」は両者を示す。図1、2に示す通り、外果皮1aは、表皮2と油胞3を含む細胞層からなり、中果皮1bは外果皮1aの内側にある白い海綿状組織である。果肉4とは、果汁を溜める砂じょう4b、及び砂じょう4bを収めるじょうのう4aを指す。本発明において、果皮1と果肉4が一体となるとは、外果皮1a、中果皮1b、じょうのう4a、砂じょう4bの全てが揃っている状態を示す。
更に好ましくは、乾燥カット柑橘系果実の酸度を2%以下に調整すると、常温で6ヶ月以上長期保存しても褐変することなく、製造直後の色調を保つことができ、更に表面のべたつきを抑制し得る。
また更に好ましくは、フマル酸、アジピン酸、グルタミン酸、ビタミンC及びコーンスターチのうち1種又は2種以上の成分で被覆されるので、乾燥カット柑橘系果実の表面のべたつきを抑制し、容易に手でつまみ食べができる。
本発明の乾燥カット柑橘系果実は、果肉の脱落がなく、果肉に透明感のある良好な外観形状を持ち、果皮の苦味がなく、柑橘系果実らしいすっきりとした甘さや生果のもつジューシー感を再現した、良好な風味である。
まず、本発明に用いる柑橘系果実は、一般的に柑橘類と称される中の、食用に供されるカンキツ属(Citrus)、キンカン属(Fortunella)を指す。具体的には、カンキツ属は、香酸柑橘類(レモン、ライム、ユズ、カボス、ダイダイ、スダチ、シークァーサー、シトロン、ブッシュカン等)、オレンジ類(バレンシアオレンジ、ネーブルオレンジ、ブラッドオレンジ等)、グレープフルーツ類(マーシュ、ルビー等)、雑柑類(ナツミカン、ハッサク、ヒュウガナツ、スウィーティー、デコポン等)、タンゴール類(イヨカン、タンカン、キヨミ等)、タンゼロ類(セミノール、ミネオラ等)、ブンタン類(ブンタン、バンペイユ等)、ミカン類(マンダリンオレンジ、キシュウミカン、ウンシュウミカン、ポンカン、タチバナ等)が挙げられる。また、キンカン属は、ニンポウキンカン、マルミキンカン、ナガミキンカン等が挙げられる。
カット処理は、例えば、輪切り、半月切り、いちょう切り、斜め切り、くし形切り等の切り方が挙げられ、この中でも、輪切りが、外観形状、風味、加工適性の点で好ましい。
水分含有量が5重量%より少ないと、皮はパリパリとし、果肉はアメが固まったような硬い食感になる傾向があり、30重量%を超えると、常温での長期保存性が劣り、殺菌処理や冷蔵保管が必要となる。
好ましくは、水分含有量が10~20重量%であることが、しっとりとした良好な食感を得る、生果のもつジューシー感を再現する、長期保存性の点で望ましい。
なお、水分含有量の測定は以下のようにして行えばよい。
(水分含有量の測定)
マッシャー、スライサー、包丁等にて粉砕した乾燥カット柑橘系果実約3gを正確に計量し、減圧乾燥法にて恒量に達せしめ、乾燥前後の重量差により算出する。例えば、真空乾燥機VOS-300D(東京理化器械社製)にて、1mmHg以下108℃3.5時間で測定する。
糖類全体中のショ糖含有量とは、乾燥カット柑橘系果実が含有するショ糖、ブドウ糖及び果糖の合計重量を糖類全体重量とし、該糖類全体重量に対するショ糖含有量の割合を示す。
ショ糖含有量が80重量%を超えると、乾燥カット柑橘系果実が含有するショ糖が結晶化し果皮、果肉とも硬くなり、ぱさつく傾向があり、また、外観が白っぽくなるため果肉の透明感が劣り、更にショ糖の甘さが際立つため風味の点で柑橘系果実らしさが劣る傾向となる。
好ましくは、糖類全体中のショ糖含有量が70重量%以下であることが、しっとりとした良好な食感を得る、柑橘系果実らしいすっきりとした甘さの風味となる点で望ましい。
なお、糖類全体中のショ糖含有量の測定は以下のようにして行えばよい。
(糖類全体中のショ糖含有量の測定)
乾燥カット柑橘系果実約10gを正確に計量し、10倍量に加水したものをホモゲナイザー等にて粉砕、均一化後、更に100倍希釈した溶液を、JKインターナショナル社製Fキットにて、ショ糖、ブドウ糖、果糖含有量を測定する。該ショ糖、ブドウ糖及び果糖の合計重量に対するショ糖含有量の割合を算出する。
なお、乾燥カット柑橘系果実が含有する酸度は以下のように測定すればよい。
(酸度の測定)
まず乾燥カット柑橘系果実の表面付着物を除く。すなわち、表面を刷毛等で払い、更に30秒間流水中にさらしながら再度刷毛等で払う。次に表面の水気をペーパー、ふきん等でふき取る。次に、表面付着物を除いた乾燥カット柑橘系果実約10gを、10倍量に加水し、ホモゲナイザー等にて粉砕、均一化した希釈液を、クエン酸酸度計AT-500N-1(京都電子工業社製)にて測定する。
まず、原料となる生の柑橘系果実を水洗し、不良品や異物を除く。その後好ましくは、柑橘系果実を皮つきのまま水性媒体中で加熱すると、柑橘系果実の果皮を軟化し、しっとりとした柔らかな食感にする、外果皮の苦味を除去し風味を良好にする点で好適である。更に、水性媒体中で加熱後冷却すると、加熱の余熱による果肉の膨張や軟化がなく果肉の損傷を最小限にする点で好適である。例えば、沸騰水又は約100℃の0.2~10%アルカリ溶液中で30秒~5分、又は約80℃の0.2~10%アルカリ溶液中で1~6分加熱した後に、常温(20~25℃)の流水中にさらして冷却し、品温30℃以下にする等が挙げられる。また、アルカリ成分としては、水酸化ナトリウム、重合リン酸塩類(ポリリン酸塩、メタリン酸塩、ピロリン酸塩等)が挙げられる。
また、上記糖液の副原料としては、酸味料、乳酸品、果汁、酒類、安定剤、乳化剤、香料、着色料、食塩、各種栄養成分(ビタミン類、ミネラル類、食物繊維等)等が挙げられ、これらの中から適宜選択して用いればよい。
例えば、一次浸漬で冷解凍し、二次浸漬で減圧処理する浸漬方法を組合せると、果皮の組織(特に細胞壁)を破壊することで果皮が軟化する点、果皮の糖浸漬率が向上する点、果皮の苦味が除去され良好な風味となる点で好適である。具体的な条件としては、Brix20~30%の糖液(ショ糖、ブドウ糖、果糖混合)に浸漬したまま1~72時間かけて-20~-5℃まで緩慢冷凍後、12~72時間かけて4℃まで緩慢解凍する一次浸漬の後に、Brix40~60%の糖液(ショ糖、ブドウ糖、果糖混合)に浸漬したまま常温(20~25℃)で10分~3時間、1~30cmHgの減圧処理を行った後に4℃、常圧(76cmHg)で12~72時間放置する二次浸漬を組合せると、柑橘系果実の果皮のうち特に外果皮が軟化することで、しっとりとした柔らかな食感となり、果肉が肉厚で食べ応えのある食感になり、果皮のうち特に苦味の残り易い中果皮の苦味が除去され風味が良好となる点で好適である。
(水分活性の測定)
密封容器内に、マッシャー、スライサー、包丁等にて粉砕した乾燥カット柑橘系果実を専用カップに収容してセンサー内に入れ、その密封容器内の平衡蒸気圧を水分活性計Lab Master an Standard(シーベルへグナー社製)にて、数値が安定するまで放置し、安定した値を水分活性(Aw)とする。
<実施例1>
(1)生のレモン(酸度6.2%)を水洗し、不良品や異物を除いた後、レモンを皮つきのまま沸騰水中で2分間加熱後、常温(20℃)の流水中にさらし、品温30℃になるまで冷却した。
(2)上記冷却したレモンを厚み約4mmの輪切りにカットし、種を除去した。
(3)カットしたレモンの酸度を調整した。すなわち、針を用いて、9個/cm2の割合でカットしたレモンの果皮や果肉を穿孔した後、80℃で3分間ブランチングした。
(4)酸度を調整したレモンに糖浸漬を2回行った。糖浸漬方法は、一次浸漬として、Brix30%の糖液に浸漬したまま、24時間かけて-16℃まで緩慢冷凍後、24時間かけて4℃まで緩慢解凍した。次に二次浸漬として、Brix50%の糖液に移し浸漬したまま、常温(25℃)で10分間、6cmHgの減圧処理を行った後に、4℃、常圧(76cmHg)にて24時間放置した。なお、Brix30%の糖液は、15%ショ糖と20%果糖ブドウ糖液糖(固形分75%)の混合液を、Brix50%の糖液は、25%ショ糖と33%果糖ブドウ糖液糖(固形分75%)の混合液を用いた。
(5)糖浸漬後のレモンを、熱風乾燥機にて60℃で5時間乾燥した。
実施例1と同様の製法で、表1に示す各含有量となるよう、実施例2~5、比較例1~3を調整した。なお、(4)の工程の糖浸漬には、同Brixで、表2に示した糖液組成比の糖液を用いた。
実施例1の(3)の工程の果皮や果肉を穿孔する割合を2個/cm2とする以外は、実施例1と同様に行った。
実施例1の(3)の果皮や果肉を穿孔する工程を省略する以外は、実施例1と同様に行った。
実施例1の(5)の工程の後に、以下の(6)の工程を追加する以外は、実施例1と同様に行った。
(6)乾燥カットレモンの表面を、表3に示す粉末成分を直接振りかけて攪拌混合することにより被覆した。なお、実施例8~12は単独粉末を、実施例13は70重量%フマル酸・30重量%クエン酸の混合粉末を、実施例14は、70重量%フマル酸・30重量%酒石酸の混合粉末を用いた。
実施例1の(1)の工程を以下のように変更し(6)の工程を追加する以外は、実施例1と同様に行った。
(1)生のカボス(酸度6.9%)を水洗し、不良品や異物を除いた後、カボスを皮つきのまま沸騰水中で3分間加熱後、常温(20℃)の流水中にさらし、品温30℃になるまで冷却した。
(6)乾燥カットカボスの表面を、フマル酸粉末成分を直接振りかけて攪拌混合することにより被覆した。
実施例1の(1)の工程を以下のように変更し(6)の工程を追加する以外は、実施例1と同様に行った。
(1)生のライム(酸度6.9%)を水洗し、不良品や異物を除いた後、ライムを皮つきのまま10%水酸化ナトリウム溶液中で100℃1分間加熱後、常温(20℃)の流水中にさらし、品温30℃になるまで冷却した。
(6)乾燥カットライムの表面を、フマル酸粉末成分を直接振りかけて攪拌混合することにより被覆した。
実施例1の(1)の工程で用いる生果の種類を変更し、実施例1の(3)の果皮や果肉を穿孔する工程を省略する以外は、実施例1と同様に行った。なお、実施例17はネーブルオレンジ(酸度0.5%)、実施例18はグレープフルーツのホワイト(酸度1.4%)、実施例19はウンシュウミカン(酸度0.6%)を用いた。
実施例1の(1)の工程で用いる生果をウンシュウミカン(酸度0.6%)に変更し、(3)の工程と(4)の工程を省略する以外は、実施例1と同様に行った。
実施例1の(1)の工程で用いる生果をウンシュウミカン(酸度0.6%)に変更し、(3)のブランチング工程と(4)の工程を省略する以外は、実施例1と同様に行った。
実施例1の(1)の工程で用いる生果をウンシュウミカン(酸度0.6%)に変更し、(3)の工程のうち果皮や果肉を穿孔する工程を省略し、(4)の工程を省略する以外は、実施例1と同様に行った。
実施例1の(1)の工程で用いる生果をウンシュウミカン(酸度0.6%)に変更し、(3)の工程を省略し、(4)の工程を以下のようにする以外は、実施例1と同様に行った。
(4)カットしたウンシュウミカンに糖浸漬を1回行った。糖浸漬方法は、Brix40%の糖液に4℃で24時間放置した。なお、Brix40%の糖液は、20%ショ糖と26.7%果糖ブドウ糖液糖(固形分75%)の混合液を使用した。
実施例1の(2)の工程を以下のように変更し(6)の工程を追加する以外は、実施例1と同様に行った。
(2)上記冷却したレモンを、略一口サイズのくし形切りにカット(50mm×25mm×5mm程度)し、種を除去した。
(6)乾燥カットレモンの表面を、フマル酸粉末成分を直接振りかけて攪拌混合することにより被覆した。
実施例1の(1)の工程を以下のように変更し(6)の工程を追加する以外は、実施例1と同様に行った。
(1)生のレモン(酸度6.2%)を水洗し、不良品や異物を除いた後、レモンを皮つきのまま10%水酸化ナトリウム溶液中で100℃1分間加熱後、常温(20℃)の流水中にさらし、品温30℃になるまで冷却した。
(6)乾燥カットレモンの表面を、フマル酸粉末成分を直接振りかけて攪拌混合することにより被覆した。
実施例1の(1)の工程を以下のように変更する以外は、実施例1と同様に行った。
(1)生のレモン(酸度6.2%)を水洗し、不良品や異物を除いた。
また他に、実施例8と13は、生果のジューシー感がほとばしるようで、風味が実施例1よりも更に良好であった。
他に、実施例23は、一定時間放置する方法を用いて糖浸漬を行ったために、実施例1に比べやや食感が劣る結果となった。また比較的生果の果皮の苦味の少ないウンシュウミカンを用いたために風味は良好であったと推察される。
また実施例26は、レモンを皮付きのまま水中加熱していないので、果肉の熱履歴がなく、その後の工程を経ても果肉のつぶれが少なく歩留まりが高くなり、その上、品質的に実施例1とほぼ同等のものが得られた。
従って酸度を2%以下とすることが、風味、食感、外観を良好とするために有効であることがわかる。
1a 外果皮(フラベド)
1b 中果皮(アルベド)
2 表皮
3 油胞
4 果肉
4a じょうのう
4b 砂じょう
Claims (9)
- 水分含有量が5~30重量%、且つ、糖類全体中のショ糖含有量が80重量%以下であることを特徴とする乾燥カット柑橘系果実。
- 更に、酸度が2%以下である請求項1記載の乾燥カット柑橘系果実。
- 更に、表面を下記(A)成分で被覆されてなる請求項1又は2記載の乾燥カット柑橘系果実。
(A)フマル酸、アジピン酸、グルタミン酸、ビタミンC及びコーンスターチのうち1種又は2種以上。 - 更に下記工程により得られる、請求項1記載の乾燥カット柑橘系果実。
(1)生の柑橘系果実をカットする工程。
(2)上記カットされた柑橘系果実を乾燥する工程。 - 更に、工程(1)の次に、酸度を調整する工程を含む請求項4記載の乾燥カット柑橘系果実。
- 水分含有量が5~30重量%、且つ、糖類全体中のショ糖含有量が80重量%以下である乾燥カット柑橘系果実を得るための製法であって、下記工程を順次備えてなる乾燥カット柑橘系果実の製法。
(1)生の柑橘系果実をカットする工程。
(2)上記カットされた柑橘系果実を乾燥する工程。 - 更に、工程(1)の次に、酸度を調整する工程を含む請求項6記載の乾燥カット柑橘系果実の製法。
- 更に、工程(1)の次に、もしくは工程(1)の次に酸度調整後、糖浸漬する工程を含む請求項6又は7記載の乾燥カット柑橘系果実の製法。
- 更に、工程(2)の次に、乾燥された柑橘系果実表面を下記(A)成分で被覆する工程を含む請求項6乃至8の何れか1項に記載の乾燥カット柑橘系果実の製法。
(A)フマル酸、アジピン酸、グルタミン酸、ビタミンC及びコーンスターチのうち1種又は2種以上。
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KR101383802B1 (ko) | 2012-10-18 | 2014-04-10 | 주식회사 제이크리에이션 | 피건조물의 천공을 이용한 동결건조방법 및 이를 위한 천공장치 |
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CN113841779A (zh) * | 2021-10-08 | 2021-12-28 | 彭阳县茹河果品开发有限责任公司 | 一种干制杏脯加工工艺及其制备方法 |
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JPWO2010098333A1 (ja) | 2012-09-06 |
CN105211263A (zh) | 2016-01-06 |
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JP6075951B2 (ja) | 2017-02-08 |
CN102325457A (zh) | 2012-01-18 |
JP2016052326A (ja) | 2016-04-14 |
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